1) How could we forget the ALMOND! (Amygdala in Greek; brain food of the Gods) I'll take them roasted to eat out of hand, milked for shakes and on cereal, slivered on veggies and salad and studded in baked goods like "biscotti". What would Marzipan and frangipane be without 'em?
2) The curvaceous, creamy cashew (roasted if you please)
3) The Spanish peanut (with it's red skin a-peeling like a 3rd degree sunburn)

Sylvia Plath certainly makes sense, but I'd be a bit hesitant to eat her after 42 years. Probably tastes a bit dusty by now. Same for Zelda, but she's a whack-job, so she may actually be a bit more fresh. Still, a bit dicey...

As for the Spanish peanut...good Lord. Let's confine this discussion to sane topics, not two-bit skank-whore nuts relegated to the dregs of us all. No offense to the Spanish amongst us, but peanuts are just plain bourgeoise, No?